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  • Sweet Roll Dough

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    Sweet Roll Dough
    Servings: 10
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 package active dry yeast
    • 1/2 c. hot water, 105 to 115 F
    • 1/2 c. lukewarm lowfat milk, * see note
    • 1/3 c. sugar
    • 1/3 c. butter, softened
    • 1 tsp salt
    • 1 egg
    • 4 c. purpose flour, (3 to 4 c.)
    • 1/2 Sweet Roll Dough
    • 2 tbsp butter, softened
    • 1/4 c. sugar or possibly 1/2 c. brown sugar
    • 2 tsp grnd cinnamon

    Directions

    1. Dissolve yeast in warm water in large bowl. Stir in lowfat milk, sugar, butter, salt, egg and 2 cups of the flour. Beat till smooth. Fold in sufficient remaining flour to make dough easy to handle.Turn dough onto floured surface; knead till smooth and elastic, about 5 min. Place in greased bowl; turn greased side up.
    2. Cover; let rise in warm place till double, about 1 1/2 hrs. (Dough is ready if an indentation remains when touched.) Punch down dough. Shape, let rise and bake as directed.
    3. Cinnamon Rolls:
    4. Roll dough into rectangle, 15x9 inches, on floured surface; spread with butter. Mix sugar and cinnamon; sprinkle over rectangle.Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into nine 1 1/2 inch slices. Place slightly apart in greased medium muffin cups, 2 1/2 x 1 1/4 inches. Let rise till double, about 40 min. Heat oven to 375 degrees. Bake till golden, 25 to 30 min. Spread rolls with glaze while warm.
    5. Glaze Mix 1 cup powdered sugar, 1 tbsp lowfat milk and 1/2 tsp vanilla till glaze is smooth and of desired consistency.
    6. Serving Size: 6

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